Autumn Wild Rice Soup Recipe

Introduction

This Autumn Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Packed with tender wild rice, savory mushrooms, and shredded chicken, it’s a delicious way to enjoy seasonal flavors in one warm bowl.

Ingredients

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pecans or walnuts, chopped (for garnish)
• 1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

1. Step 1: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes, until the water runs clear.
2. Step 2: In a medium saucepan, combine the rinsed wild rice and 4 cups of the chicken broth.
3. Step 3: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45-50 minutes, or until the wild rice is tender and the grains have split open.
4. Step 4: Once the wild rice is cooked, drain any excess liquid.
5. Step 5: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
6. Step 6: Add the sliced cremini mushrooms to the pot and cook for another 5-7 minutes, or until the mushrooms are softened and have released their moisture.
7. Step 7: Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
8. Step 8: Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes, or until the wine has reduced slightly.
9. Step 9: Pour in the remaining 4 cups of chicken broth. Stir to combine all the ingredients.
10. Step 10: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld together.
11. Step 11: Add the shredded cooked chicken and the cooked wild rice to the pot. Stir to combine.
12. Step 12: Stir in the heavy cream.
13. Step 13: Season the soup with salt and freshly ground black pepper to taste.
14. Step 14: Heat the soup through, but do not boil.
15. Step 15: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted pecans or walnuts, and shredded Parmesan cheese (if using).

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken, adding extra mushrooms or beans for protein.
• Adding a splash of apple cider vinegar just before serving enhances the soup’s depth of flavor.
• Use leftover roasted chicken or turkey for a quick and flavorful addition.
• Toasting the wild rice lightly before cooking can add a deeper nutty flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling the cream. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without wine?

Yes, you can omit the wine and simply add a bit more chicken broth or a splash of apple cider vinegar for acidity. The soup will still be flavorful and delicious.

Is wild rice actually rice?

Wild rice is actually a seed from a type of aquatic grass, not a true rice grain. It has a chewy texture and nutty flavor that adds great texture to soups and salads.

Autumn Wild Rice Soup Recipe

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★★★★★

4.8 from 137 reviews

A hearty and comforting Autumn Wild Rice Soup featuring wild rice, tender chicken, cremini mushrooms, and aromatic herbs simmered in a flavorful chicken broth with a splash of white wine and finished with creamy richness and crunchy toasted nuts.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Grains and Broth

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)

Vegetables & Aromatics

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced

Herbs and Seasonings

• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Additional Flavorings

• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley

Garnishes

• 1/4 cup toasted pecans or walnuts, chopped
• 1/4 cup shredded Parmesan cheese (optional)

Instructions

1. Rinse Wild Rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes until the water runs clear to remove any debris and starch.
2. Cook Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains split open.
3. Drain Excess Liquid: After cooking, drain off any remaining liquid from the wild rice and set aside.
4. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened and onions become translucent.
5. Cook Mushrooms: Add sliced cremini mushrooms to the pot and cook for an additional 5-7 minutes until mushrooms soften and release moisture.
6. Add Garlic and Herbs: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes if using. Cook for about 1 minute while stirring until fragrant.
7. Deglaze with Wine: Pour in the dry white wine and scrape the pot bottom to loosen browned bits. Cook for 2-3 minutes until the wine reduces slightly, concentrating flavor.
8. Add Broth: Pour in the remaining 4 cups of chicken broth and stir well to combine all ingredients.
9. Simmer Soup: Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and simmer for 15-20 minutes allowing flavors to meld.
10. Incorporate Chicken and Rice: Add shredded cooked chicken and the cooked wild rice to the pot and stir to mix thoroughly.
11. Finish with Cream: Stir in the heavy cream, creating a rich and creamy texture.
12. Season Soup: Add salt and freshly ground black pepper to taste. Heat the soup through gently without boiling to preserve creaminess.
13. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted nuts, and shredded Parmesan cheese if desired for extra flavor and crunch.

Notes

• Using low sodium chicken broth helps control saltiness in the soup.
• Rotisserie chicken is a convenient shortcut for cooked chicken but any cooked shredded chicken works.
• The red pepper flakes are optional for a subtle heat; omit if you prefer a milder soup.
• White wine adds a nice depth of flavor but can be substituted with extra broth for a non-alcoholic version.
• To toast pecans or walnuts, simply heat in a dry pan over medium heat for a few minutes until fragrant, stirring frequently.
• This soup stores well in the fridge for up to 3 days and the flavors develop even more over time.

Keywords: Autumn soup, wild rice soup, chicken wild rice soup, creamy soup, mushroom soup, comfort food, fall recipes